Weed Won’t Show Up in Restaurants Anytime Soon

Why pastry chefs aren’t high on pot as an ingredient.

By Danielle Zorn January 23, 2013 Published in the February 2013 issue of Seattle Met

Now that weed's legal, the sticky stuff's bound to becomes the hip ingredient du jour at local restaurants, right? Not so much. I-502, which ended pot prohibition, bans the consumption of “marijuana-infused product in view of the general public.” But even if it were legal, local bakeries aren't keen on baking up pastries that’ll get you baked.

Neil Robertson, who owns Crumble and Flake Patisserie in Capitol Hill, isn’t hung up on legality. He’s just not high on the taste. “I’m in the deliciousness business,” he says, “so unless I could find a way to make the flavor work in pastry, it’s a nonstarter.”

That doesn’t mean Seattle pastry chefs won't show you how to give your own brownies a little kick, though. Brandi Henderson, of Ballard’s the Pantry at Delancey, jokes that she'd be willing to teach classes on pot gastronomy. “I honestly have no qualms about that,” she says. “And I bet it would draw an entertaining crowd.”


Published: February 2013 

Show Comments